Heat oven to 375°F. Line baking sheet with parchment paper; set aside.

In a bowl add cream cheese, parmesan cheese, jalapeños, garlic and pepper; mix well to combine.

On a light floured surface lay out pie crust, roll to form 12” diameter circle. With a 2 ½” round cutter, cut 18 circles of dough. Repeat with remain pie crusts. Brush 36 circles with egg wash; lay a cookie stick in the center and press lightly. Top with 1 teaspoon of jalapeño mixture leaving ½” border; top with remaining circles of dough. Fork around edges to secure. Transfer to prepared pan, brush tops with egg wash and cut a small slit in the center.